RECIPE: Gluten-Free Fiddlehead Pasta

on Monday, 15 May 2017. Posted in Recipes

RECIPE: Gluten-Free Fiddlehead Pasta

It's fiddlehead season so be sure to act fast as those of you who know a thing or two about this unique vegetable know that their season is short and sweet. Fiddleheads are unfurled baby ostrich ferns. While they can be tricky to prepare for first-time fiddlhead'ers, they are well worth the effort. They are a natural antioxidant and packed with fiber and vitamins.  If you can't get your hands on this unique veggie, asparagus is a great substitute!

Ingredients:
2 cups fiddleheads, brown spots trimmed
2 large cloves of garlic, diced
1 tsp. crushed red pepper
2 Tbsp. vegan butter
2 tsp. olive oil
Fresh juice from 1 lemon
4 oz. quinoa pasta
2 Tbsp. pasta water
Zest of 1 lemon
Salt, to taste

Directions:
1. Trim any brown spots from the fiddleheads and then fill a large bowl with cold water; submerge fiddleheads—swirling them around a bit—allow to soak for about 10 minutes.
2. In a medium saucepan, bring 4 cups of water to a boil. Add fiddleheads (carefully transferring to avoid stirring up the sentiment at the bottom of the bowl) boil for 5 minutes. 
3. While fiddleheads are boiling rinse out the soaking bowl, fill it with water and add 5 ice cubes. With a slotted spoon, transfer the blanched fiddleheads to the ice water.
4. The fiddlehead water in the sauce pan will be brownish black, change the water and bring to a boil for pasta. Cook pasta according to package directions.
5. In a medium saute pan over medium-high heat, melt vegan butter and olive oil. Add the fiddleheads, garlic, and red pepper. Saute for 3-5 minutes, testing taste and texture halfway through. At the halfway point add lemon juice.
6. Add cooked pasta to saute pan with 2 Tbsps of water; toss to integrate.
7. Plate and sprinkle with salt, lemon zest, and crushed red pepper.

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